Strawberry Vinaigrette
"This recipe appeared in the Trenton Times. It's from Gary D. Giberson, general manager and executive chef of food service at The Lawrenceville School. Other berries, such as raspberries, can be substituted."
- Ready In:
- 5mins
- Ingredients:
- 6
- Yields:
-
1 1/4 cups
ingredients
- 2 tablespoons Dijon mustard
- 2 tablespoons honey
- 2⁄3 cup olive oil
- 1⁄3 cup balsamic vinegar
- 2 tablespoons strawberry puree
- salt and pepper
directions
- In a mixing bowl, place the mustard and honey, Slowly whisk in the olive oil.
- Whisk in the vinegar.
- Add the strawberry puree and mix well.
- Season to taste with salt and pepper.
- Will hold refrigerated for three weeks in a sealed container.
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RECIPE SUBMITTED BY
After a spending my childhood subsisting on a handful of favorite foods, I became a more adventurous eater in my teens and now enjoy trying new foods. It took a little longer for me to get up my nerve to expand my cooking repertoire beyond the basics, but I'm enjoying branching out, especially now with inspiration from the Recipezaar chefs. One of my goals is to reduce the amount of processed food my family eats, so I'm making an effort to cook more from scratch and use local, seasonal fruits and vegetables.
